Skip to main content

Chocolate Rum Cake

This superb cake offers rich, chocolaty flavor in every bite, but with surprisingly little fat and few calories. To melt chocolate, place it in the top of a double boiler over barely simmering water. When it’s halfway melted, remove the top of the pan from the heat and stir until smooth.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 cup pureed firm silken tofu
Ingredient Line: 
1 cup maple syrup or honey
Ingredient Line: 
¾ cup brewed espresso or strong coffee
Ingredient Line: 
¼ cup ice-cold water
Ingredient Line: 
2 Tbs. dark rum
Ingredient Line: 
1 tsp. vanilla extract
Ingredient Line: 
1 ¼ cups whole wheat pastry flour
Ingredient Line: 
1 cup unsweetened cocoa powder
Ingredient Line: 
1 tsp. baking powder
Ingredient Line: 
1 tsp. baking soda
Ingredient Line: 
¼ tsp. ground cinnamon

Ingredient Set Name: 

Rum Syrup

Ingredients: 

Ingredient Line: 
¼ cup maple syrup, honey or barley malt syrup
Ingredient Line: 
¼ cup brewed espresso or strong coffee
Ingredient Line: 
3 Tbs. dark rum

Ingredient Set Name: 

Chocolate Rum Frosting

Ingredients: 

Ingredient Line: 
10.5 oz. extra-firm silken tofu
Ingredient Line: 
2 Tbs. dark rum
Ingredient Line: 
1 tsp. vanilla extract
Ingredient Line: 
6 oz. semisweet chocolate, melted and cooled slightly

Instructions: 

  1. Preheat oven to 350F. Grease two 8-inch round cake pans. Dust with flour, shaking out excess.
  2. In large bowl, whisk together tofu, maple syrup, espresso, water, rum and vanilla until smooth.
  3. In another large bowl, sift together flour, cocoa, baking powder, baking soda and cinnamon. Add flour mixture to tofu mixture and mix until smooth. Divide batter between prepared pans.
  4. Bake until cakes are springy to the touch, about 15 minutes. Cool in pans on wire racks 10 minutes. Turn cakes out onto racks to cool completely.
  5. Make rum syrup: In small saucepan, stir together all ingredients. Heat over low heat 3 minutes. Using pastry brush, spread warm syrup over top of cakes.
  6. Make frosting: In blender or food processor, combine all ingredients until smooth. Place 1 cake layer on serving plate. Spread with half the frosting. Top with second layer. Spread top and sides with remaining frosting. Garnish with chocolate curls if desired.

Nutrition Information: 

Calories: 
262
Protein: 
6 g
Total Fat: 
5 g
Saturated Fat: 
3 g
Carbohydrates: 
45 g
Cholesterol: 
mg
Sodium: 
185 mg
Fiber: 
4 g
Sugar: 
g
Yield: 
Serves 12

Comments on this Recipe

I made this recipe not knowing what to expect, and let me tell you, it was AWESOME!!! I added to the recipe strawberries in the center to go w/the rich chocolate taste...all my friends loved it!!!

I made this for a vegan co-worker for her birthday. She was one of 3 vegetarians or vegans out of an office of about 20, so I also made a non-vegetarian cake for the rest of the office. Guess which cake went first? No one could believe it was vegan, including me! That was over 10 years ago, and I still remember how amazing this cake was. It really is that good!

This cake is awesome! Non-vegans and vegans alike raved. Very boozey, which isn't a bad thing in a rum cake, just an fyi, it's strong!

This was my first tofu-based dessert, and my family and I were really impressed. It tastes nothing like tofu, and is quite light, moist, and flavourful. That said, I did alter the recipe. Firstly, I halved the recipe, and made 24 mini muffins, instead of 1 cake. I used extra soft silken tofu, because that's all that's available here. For the cake, I used the extra soft tofu as is; for the frosting, I sat the tofu in a strainer for 20 minutes to get out some of the extra liquid. I used plain flour, instead of whole wheat. I didn't use any rum, and instead used extra coffee (an extra tablespoon in the cake, and 2 tablespoons in the frosting). I left out the rum syrup completely. I used dark chocolate in the frosting, and added 2 tablespoons of honey to the frosting to replace the sweetness of the syrup. Despite making mini muffins rather than 1 8", it took 22 minutes to bake. Also, despite halving the frosting recipe, I still ended up with twice as much frosting as I needed. I've frozen the rest; not sure how it'll hold up, but we'll see.